With the current discussion on under-developed roast taste, I had the realization I have never cupped green coffee before. Seriously, green. The fact that as a roast develops, original compounds in the coffees are converted into intermediate ones that might not even exist in the final roasted coffee, that acids are diminished from the % content in the green, and the bittering trigonelene is reduced in roasting, I realized how interesting it would be to cup a coffee all the way through the roast. The under-roasted cups were very astringent and it takes time to process the tightening flavor and effect on the palate. The most challenging one was actually the pre-first crack roast (roughly 370 f - temperatures are approximate because I failed to record them at the time of roast). The coffee is Panama Boquete, Finca Camiseta. I will repeat this experiment with a group of cuppers later this month. -Tom

Roast Cupping Test - Sample 4, Brown 1 300f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...

Roast Cupping Test - Sample 5, Brown 2 370 f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...

Roast Cupping Test - Sample 6, At 1st Crack 400 f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...

Roast Cupping Test - Sample 7, End of 1st Crack 412f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...

Roast Cupping Test - Sample 8, City Roast 422 f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...

Roast Cupping Test - Sample 9, City+ roast 432f

Cupping the roast levels of a coffee from green raw coffee through City+ roast, and all stages...